Rice Bran and Rice Bran Oil: Chemistry, Processing and Utilization 1st ediiton- Ebook PDF Instant Delivery 1st Edition- ISBN(s): 9780128128299,0128128291
Product details:
- ISBN-10 : 0128128291
- ISBN-13 : 9780128128299
- Author: Ling-Zhi Cheong , Xuebing Xu
Rice Bran and Rice Bran Oil (RBO) provides much-needed best practices on the science and technology of RBO, including the chemistry, dectection methods, nutrition (including the effect of processing technologies on micronutrients) and applications. RBO contains many nutritional components, including up to 2% oryzanol, tocotrienol, and phytosterols. In addition, the fatty acid composition is well balanced with mainly oleic acid and very little linolenic acid, which allows for versatile uses in frying, cooking, and in formulating oil blends for food uses, especially as a trans-free alternative. Many food industrial sectors are seeking possibilities to use RBO in their products from not only Asia and South America, but also Europe and North America. However, there are many processing, analytical, and nutritional considerations that must be documented in one resource. This volume is perfect for those interested in understanding the many emerging potential uses for this alternative oil.
Table of contents:
Chapter 1 – Chemistry of Rice Bran Oil
Chapter 2 – Nutritional Studies of Rice Bran Oil
Chapter 3 – Processing Technology of Rice Bran Oil
Chapter 4 – Bioprocessing Technology of Rice Bran Oil
Chapter 5 – Micronutrients in Rice Bran Oil
Chapter 6 – Applications of Rice Bran Oil
Chapter 7 – Analytical Aspects of Rice Bran Oil
Chapter 8 – Development of Rice Bran Functional Food and Evaluation of Its Healthful Properties
Chapter 9 – Rice Husk, Rice Husk Ash and Their Applications
Chapter 10 – Nutritional Ingredients and Active Compositions of Defatted Rice Bran
Chapter 11 – Rice Bran Protein: Extraction, Nutraceutical Properties, and Potential Applications
Index
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